Pete Sittnick

Pete Sittnick - Managing Partner

Pete Sittnick is a longstanding operator on the San Francisco restaurant scene who has served as director of project development at Pat Kuleto Restaurants since joining the company in 2001. Sittnick has opened, operated and supervised more than 20 restaurants in the San Francisco Bay Area and across the country, including Martini House, and Kuleto's Italian Restaurant.

Sittnick has over 25 years experience in the Bay Area restaurant industry. He first teamed with Pat Kuleto in 1988 when he was the General Manager of Kuleto's Italian Restaurant on Powell Street in Union Square. Under his direction and in partnership with Pat's design of the innovative Italian eatery, Kuleto's Restaurant achieved annual sales revenue of over $9 million and won international acclaim, as well as recognition as San Francisco's favorite Italian restaurant and one of the best known in the Bay Area.

During his 12 year career with the Kimpton Group, first as a General Manager and working his way up as Regional Director of Operations, Sittnick was responsible for opening and operating many highly successful Kimpton restaurants such as Splendido, Grand Café, Harry Denton's and Puccini & Pinetti. Based on the success of the first model, he opened a second Kuleto's in Burlingame and other distinctive restaurants in Portland, Seattle, Denver and Salt Lake City. His role as an integral part of Kimpton's management team helped grow their restaurant portfolio from 4 to 25 in less than a decade. He credits the late Bill Kimpton as his foremost mentor and motivator in the hospitality business.

Sittnick grew up in Michigan receiving his business degree from the University of Michigan. He is a member of the Board of Directors of the Golden Gate Restaurant Association, and is involved in many charitable fundraisers in the Bay Area. In his spare time between working and playing golf, he teaches voluntarily at the hospitality programs at City College and the University of San Francisco.

waterbar

California Law advises patrons that “consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of foodborne illness”. Vegetarian and special dietary restrictions are met with enthusiasm.